Aval Inipu Pongal

Aval Inipu Pongal is an instant easy sweet pongal made with flattended rice, moong dal, jaggery and milk. How to cook Aval Inipu Pongal is described in this post with step by step pictures.

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Aval Inipu Pongal is one quick instant version to hit your sudden sweet cravings. In addition it is nutritious too with moong dal and jaggery.

I wanted to post a simple yet interesting sweet pongal recipe this year.After discussing with perimma I thought of trying rava sweet pongal,then changed my mind when I saw karumbu pongal in the chettinad cookbook but getting karumbu chaaru and then making the pongal was a hurdle for me….so left the thought of making new post itself this year.

Yesterday when I woke up, suddenly the idea of making poha sweet pongal striked me and here comes this post for pongal 2014 🙂 Aval Sakkarai Pongal is very simple and easy to make…It turned out delicious and I loved it to the core.

About Aval Inipu Pongal

To begin with first heat up jaggery with water, make a thin syrup and set aside. No consistency checks needed. Roast dal first then cook it with enough water until mushy. Strain and add jaggery syrup to it cook until well combined. Soak poha for few mins then add to it. Mix well until well combined.Then add milk cook for few mins.Fry nuts and raisins in ghee and add it. Add more ghee and mix well.

Variations

• You can skip milk and cook with just jaggery.
• You can replace jaggery syrup with jaggery powder itself but make sure there are no impurities.
• Adding saffron milk gives it a rich flavour and taste.

Storage

Generally sweet pongal keeps well for 2 days in room temperature but as this includes milk if in room temperature finish it off within a day. However if refrigerated you can extend shelf life by 2 days. I wouldn’t recommend freezing.

Similar Recipes

• Traditional Sakkarai pongal
• Pot sweet pongal
• Quinoa sweet pongal
• Wheat rava sweet pongal
• Kalkandu pongal
• Rava sweet pongal

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If you have any more questions about this aval inipu pongal do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this aval inipu pongal ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

How to make Aval Inipu Pongal

1. Measure jaggery, add it to a pan, add water and mix it well.
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2. Heat it up for 2 mins,let jaggery dissolve.Strain to remove impurities. Pour into a pan and let it boil.
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3. Roast cashews and raisins in ghee till golden brown,Set aside.Dry roast moong dal till golden brown and cook it with enough water till mushy,switch off.Mash it up well with a laddle.Pin
4. Add the prepared jaggery syrup to the mashed dal,mash it well so that the dal blends well with the syrup…Heat it up.Meanwhile rinse poha and soak it in water for 3mins.Once poha is soft, add it to the jaggery syrup along with coocnut.Let it boil for 2mins.
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5. Stir well and mash the poha well so that it blends well with the jaggery syrup.Then add milk and keep stirring till it reaches a semi thick consistency.Add ghee, and raosted cashews raisins(I reserved the remaining for garnish),switch off.
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Aval sakkarai pongal ready. Serve hot with ghee drizzled and remaining cashews and raisins.

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Expert Tips

• I cooked dal in the same pan I roasted and it took some time to get cooked meanwhile I was grating jaggery 🙂 Instead you can even pressure cook it for 3 whistles with enough water.
• Pongal gets thicker in consistency after cooling down so switch off accordingly. If it gets dry, while serving add little ghee and milk.
• I used paagu velam to get the dark brown color and also for the taste….You can use normal round jaggery too.
• You can also use saffron if you like the flavour.
• Drizzle ghee and garnish with cashews,raisins while serving, tastes yumm!!

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